As you know if you’ve read some of my other posts, I don’t particularly enjoy cooking. I enjoy it even less during the week after work. My go to? Picking up fast food on my way home from work.
However, the past few months, I’ve been making a concerted effort to do more of my own cooking – inspired by a trip to the doctor and a few weeks of high blood pressure readings. I’m sure it will come as no surprise that fast food is not exactly what you would call a low-sodium way to eat.
So, in keeping with that plan, I spent most of last weekend making more meals for the freezer so I could have yummy homemade food during the week without the bother of starting from scratch every day.
I made this 20-minute Tuscan Pasta. I fried some mushrooms (just till they browned a bit) and added them to the recipe. Boy was it delish! (OK…ignore the fact that Parmesan cheese is high in sodium…a serving of this dish is still way lower in sodium than my usual fast food choices – by about 75%, so still a win. )
I also made this Black Bean Mexican Chicken dish. It was low in sodium to start with, but I used low-sodium tomatoes,which really put it in the blood pressure sweet spot. Even when I added some aged cheddar to it and baked it in the oven… it was still sodium-safe and super tasty!
I made some other stuff, too, but don’t have recipe links for them so we’ll move on.
When I walked in the door from work this evening, I was thinking, “What delectable delight do I want to pull from the freezer today??”
I hmmmed and I hahhhhhed and happily ran through my mental freezer-meal Rolodex. There are so many options from so many weekends of cooking! But nothing tickled my fancy. WHAT??? That can’t be possible.
You know what my taste buds did get excited about? Toast with peanut butter and Nutella. Yup. Spent all that time cooking – this past weekend, as well as other weekends – so I’d have all that yummy food to choose from and I go for toast. With a glass of milk.
Livin’ on the edge, folks. Livin’ on the edge.
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